Greek Salad With Crispy Pita on a table in a Studio
Goran Kosanovic for The Washington Post
The Washington PostDemocracy Dies in Darkness

Greek Salad With Crispy Pita

This is a mash-up of two traditional Mediterranean salads. It gets its primary flavors from a Greek salad, with feta, scallion, dried oregano and plenty of cucumber and tomato in a lemon-olive oil dressing. And it owes its hearty crunch to a Middle Eastern fattoush, a salad that originated as a way to use up day-old pita and involves tossing shards of the toasted flatbread with dressed crisp greens, vegetables and herbs.

In the interest of keeping the kitchen cool on a hot summer day, the recipe uses store-bought pita chips rather than pita bread toasted in the oven. The salad makes for a satisfying lunch or light dinner, but it's also nice as part of a mezze spread -- with hummus, roasted vegetables, olives and stuffed grape leaves, for example.

From cookbook author and nutritionist Ellie Krieger.


measuring cup
Servings: 4
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon finely grated zest and 2 tablespoons juice from 1 lemon
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 large head romaine lettuce, leaves torn into bite-size pieces (about 5 cups lightly packed)
  • 2 cups lightly packed baby spinach leaves
  • 1/2 large English (seedless) cucumber, cut in half lengthwise, then thinly sliced into half-moons
  • 1 pint cherry or grape tomatoes, each cut in half
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 scallion (white and green parts), thinly sliced
  • 4 ounces feta cheese, crumbled (1 cup)
  • 2 ounces whole-wheat pita chips (about 24), broken into pieces


  1. Step 1

    Whisk together the oil, the lemon zest and juice, oregano, salt and pepper in a medium bowl to form a dressing.

  2. Step 2

    Toss together the lettuce, spinach, cucumber, tomatoes, parsley and scallion in a large serving bowl. Add the feta, the toasted pita chips and the dressing. Toss well to coat and incorporate; serve right away.

Nutritional Facts

Per serving

  • Calories


  • Carbohydrates

    19 g

  • Cholesterol

    25 mg

  • Fat

    16 g

  • Fiber

    5 g

  • Protein

    9 g

  • Saturated Fat

    5 g

  • Sodium

    520 mg

  • Sugar

    5 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and nutritionist Ellie Krieger.

Tested by Sandhya Babu